Banana Nut Bread is a classic, moist, and flavorful quick bread made with ripe bananas and crunchy nuts. It’s a beloved treat that combines natural sweetness from bananas with the nutty texture, usually from walnuts or pecans. Perfect for breakfast, a snack, or dessert, this bread is easy to bake and a great way to use overripe bananas. Imagine the smell of warm banana bread fresh from the oven filling your kitchen — that’s comfort food at its best!
Quick Facts
| Course | Snack / Breakfast / Dessert |
|---|---|
| Cuisine | American |
| Difficulty | Easy |
| Servings | 8-10 |
| Prep Time | 15 minutes |
| Cooking Time | 60 minutes |
| Calories | About 200 per slice |
Equipment Needed
Before you start, make sure you have these tools handy to make the process smooth and successful:
- Mixing bowls: One large for wet ingredients, one for dry.
- Measuring cups and spoons: Accurate measuring ensures perfect texture.
- Fork or potato masher: To mash the bananas smoothly.
- Whisk or electric mixer: For blending sugar and eggs well.
- Loaf pan (9×5 inches): The ideal size for banana nut bread.
- Cooling rack: To cool the bread evenly.
- Spatula or wooden spoon: For folding ingredients.
- Oven: Preheated to ensure even baking.
- Optional: Toothpick or cake tester to check doneness.
Ingredients
You’ll need these simple, everyday ingredients to make the best banana nut bread:
- 3 ripe bananas (mashed)
- 1 cup granulated sugar (can reduce slightly for less sweetness)
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans (toasted for extra flavor)
- Optional: 1/2 teaspoon cinnamon for a warm spice note
Instructions
- Preheat the oven to 350°F (175°C). Grease your loaf pan or line it with parchment paper.
- Mash the bananas in a large bowl until smooth using a fork or masher.
- Mix wet ingredients: Add melted butter, sugar, eggs, and vanilla to mashed bananas. Stir well until combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
- Fold dry into wet: Slowly add dry ingredients to wet mixture, stirring gently until just combined. Do not overmix.
- Add nuts: Fold in chopped nuts carefully to distribute evenly.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Essential Note:
Do not overmix the batter; overmixing creates a dense and tough bread. The batter should be just combined with some lumps okay. Using ripe bananas is key—they should be very soft and spotted brown for the best natural sweetness and moisture. Toasting the nuts brings out their flavor but is optional. If your oven runs hot, start checking the bread at 50 minutes to avoid burning. Always cool the bread before slicing to keep its structure intact.
